Sunning on the beach at Cap d'Antibe or St. Tropez can build up quite a bon appetite; the same can be said for seeing Seattle, also called the "gold coast," mostly by tour operators and taxi drivers.

 

Pike's Nicoise is true to its provencal inspiration but "un" step beyond. We make ours with hook and line caught tuna, sustainably fished sans mercury, by Fishing Vessel St. Jude.

 

Two large chunks of canned (traditional Nicoise is made only with canned, not fresh) tuna sit with aplomb atop organic lettuce, contrasting chopped red tomato, par boiled green beans, black Nicoise olives (the real thing) marinated red onion, and a hard boiled egg, served with a generous side of the best garlicky aioli this side of the big pond.

 

 To drink: Pike IPA, listed in the book "300 beers to try before you die," by Roger Protz kicks Cassis, Bandol, and Cote de Provence Rose in the derrière as a perfect accompaniment to Salad Nicoise. The herbal quality of 4 different hops adds a complexity and finesse matched by no other drink.